Browsing by Author "Madhusinghe, M.M.G."

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    Antimicrobial Activity of Plumbago Rosea Root Extract against Human Pathogens
    (Uva Wellassa University of Sri Lanka, 2011) Mihirani, M.A.A.M.; Henagamage, A.P.; Karunathilake, A.A.K.; Madhusinghe, M.M.G.
    Note: See the PDF Version Plumbago prosea, also known as Plumbago indica is an ornamental garden plant. Root of this plant wild acrid, vesicant, a iterative, digestive, stimulate abortifacient and oral contraceptive ve properties is used in Ayurvedic medicine (Okeyo, 2006). According to the previous studies root of P.rosea contains plumbagin or 5-hydroxy-2- methyl- 1,4- napthoquinone (Mallavadhani 2002). Plumbago is present in all the varieties of genus plumbago to a maximum of about 0. 9 I %. Pliiml›ago zeylanicas, another species belong to genus plumbago has been reported for its antimicrobial properties. (Dhale, 2011). The emergence of antibiotic resistant strains of human pathogens and side effects of currently available drugs are becoming a serious problem , for witch alternative therapies are urgently required. Infections caused by staphylococcus aureus especially due to methicillin -resistant S.aureus (M RSA) in immune compromised patients is continue to be a serious problem in worldwide. Staphylococcus aureus is a cause for community- acqu ired urinary tract infections in young women. Opportunistic pathogens which as Pscu‹loiiioiias act uginos which causes range of human infection and the Escherichia coil are also, being reported for the antibiotic resistance. Drug resistant strains of CanJi‹la albicans, which causes cand id iasis is also a problems with global concern,
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    Development of Minimally Processed Banana Blossom (Musa acuminate colla)
    (Uva Wellassa University of Sri Lanka, 2011) Senevirathne, W.M.N.S.; Singhalage, I.D.; Madhusinghe, M.M.G.; Wijesekara, K.B.
    Note: See the PDF Version Minimally processing of fruits and vegetables is a i rapidly developing segment of the food industry. The manufacturing steps of minimally processed products involve washing, sorting, yelling, slicing, blanching and package "S IU fi I iris, The wound responses are the major problem of fresh cut development which case the enzymatic browning (Wickraiaiaiaclachii and Ramaiiitikaaracliclii, 2005) leaning to the reduction of visual and organoleptic quality. Control of wound responses are the key to produce minimally processed product if S°0d quality (Jaiiisicwicz e/ ml., 1999), Blanching is an important treatment which primarily aims at inacti voting the enzymes that cause undesirable changes (Kaui anti Kapoor, 2000). The increase in cut damaged surfaces ani4 availability of cell u nutrients (Delaqtiis e/ ri/., 2003) and i increase’s hand ling (Dat iiaabaudu c/ p/., 2007) of the products provide greater opportunity for contamination by pathogenic organisms. Minimally proceed vegetables are rare iii the Sri Lankan market. Therefore, the major objective of this research is to develop a minimally processed vegetable front consumption constricted local banana blossom.